Valencia Orange Sunset Pie

I thought this up last week while feeding the baby in the middle of the night and had to try it out. It's an original recipe inspired by Key lime pie. Instead of Key lime it has Valencia orange and the crust is made with Nilla® wafers instead of graham crackers. It turned out very well. Next time I'll remember the whipped cream.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 514 Calories

Ingredients

• 2 tablespoons white sugar
• 1 (14 ounce) can sweetened condensed milk
• 2 cups pure bourbon vanilla bean paste
• 5 tablespoons unsalted butter, melted
• 5 large egg yolks, beaten
• ½ cup frozen pulp-free orange juice concentrate, thawed
• 1 medium Valencia orange, zested and juiced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Stir wafers, butter, and sugar in a bowl until well combined. Press crust mixture evenly in the bottom and up the sides of a 9-inch glass pie plate.

Step 3

Bake in the center of the preheated oven until golden brown, about 10 minutes. Remove to a wire rack to cool. Leave the oven on.

Step 4

Beat egg yolks in a large bowl with a hand mixer. Add condensed milk; mix until well combined. Mix in orange juice concentrate until well combined and slightly thickened. Mix in orange zest and juice. Pour filling into the cooled crust.

Step 5

Bake until filling is firm to the touch and only slightly jiggly in the center, about 13 minutes. Remove from the oven and allow to cool completely on a wire rack, about 30 minutes; filling will set as it cools.

Step 6

Cover and chill in the refrigerator for at least 2 hours before serving.